Food materials with improved flavor and functionality due to...

Details Food materials with improved flavor and functionality due to... Food materials with improved flavor and functionality due to...

A - Human Necessities

23

G

A23G 1/18 (2006.01) A23C 7/04 (2006.01) A23G 1/00 (2006.01) A23G 1/04 (2006.01) A23G 1/10 (2006.01) A23G 1/12 (2006.01) A23G 3/00 (2006.01) A23G 3/02 (2006.01) A23G 3/34 (2006.01) A23L 1/015 (2006.01)

Patent

CA 2421855

Off-notes normally associated with chocolates made from ingredients containing dairy powders can be avoided using a dry mill in connection with a modified atmosphere to reduce the particle sizes of the ingredients. The modified atmosphere may be air at a temperature of about 65 ~C to about 120 ~C, or an atmosphere having less than about 5.0 percent oxygen.

Les notes atypiques normalement associées aux chocolats produits à partir d'ingrédients contenant des poudres de lait peuvent être évitées à l'aide d'une mouture à sec en association avec une atmosphère modifiée afin de réduire les grosseurs particulaires des ingrédients. L'atmosphère modifiée peut être de l'air à une température d'environ 65 ·C à environ 120 ·C, ou une atmosphère présentant moins d'environ 5,0 % d'oxygène.

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